Bonbon chocolate coated
Instructions
Melt the sugar with a glass of water over low heat.
Meanwhile do cool the butter and cream.
Turn up the flame under the sugar and boil until it reaches a temperature of 115 degrees.
You will notice when throwing a few drops in cold water will form a soft ball.
Add the butter and cream, lower the heat and cook another 10 minutes.
Grease a mould low edges and pour the caramel, let cool a bit and then cut out small squares.
Melt the chocolate in a Bain-Marie, immerse the bonbon with entirely and let them dry on parchment paper.